Dark Chocolate Bark with Cherries, Walnuts and Sea Salt
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian hor d'oeuvre? Dark Chocolate Bark with Cherries, Walnuts and Sea Salt could be an amazing recipe to try. This recipe makes 30 servings with 114 calories, 2g of protein, and 8g of fat each. For 57 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from The Lemon Bowl has 742 fans. A mixture of sea salt, dried cherries, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 26 minutes. With a spoonacular score of 27%, this dish is rather bad. Similar recipes are Dark-Chocolate Bark with Walnuts and Dried Cherries, Dark Chocolate Almond Bark with Sea Salt, and Dark Chocolate Bark with Candied Maple Bacon and Sea Salt.
Servings: 30
Preparation duration: 80 minutes
Cooking duration: 6 minutes
Ingredients:
14 oz dark chocolate - 70% or higher
¾ c dried cherries - chopped
4 pieces crystalized ginger - chopped
½ tsp fine sea salt
1 c walnuts - chopped
Equipment:
double boiler
baking sheet
spatula
bowl
aluminum foil
Cooking instruction summary:
Line a baking sheet with foil or a silpat and place in the freezer to chill.Meanwhile, combine walnuts, cherries, ginger and sea salt in a bowl and set aside.Break chocolate into pieces and place in a double boiler or a heatproof bowl over simmering water. Stir frequently with rubber spatula until chocolate is completely melted, about 5-6 minutes.Stir in half of the fruit and nut mixture then spread onto chilled baking sheet. Use the spatula to shape a rough rectangle.Sprinkle on the remaining fruit and nut mixture and place in the refrigerator to chill.Cool completely, at least 60 minutes, then break into pieces.Serve immediately or store in a Zip-loc bag in the refrigerator.
Step by step:
1. Line a baking sheet with foil or a silpat and place in the freezer to chill.Meanwhile, combine walnuts, cherries, ginger and sea salt in a bowl and set aside.Break chocolate into pieces and place in a double boiler or a heatproof bowl over simmering water. Stir frequently with rubber spatula until chocolate is completely melted, about 5-6 minutes.Stir in half of the fruit and nut mixture then spread onto chilled baking sheet. Use the spatula to shape a rough rectangle.Sprinkle on the remaining fruit and nut mixture and place in the refrigerator to chill.Cool completely, at least 60 minutes, then break into pieces.
2. Serve immediately or store in a Zip-loc bag in the refrigerator.
Nutrition Information:
covered percent of daily need
